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You *might* know by now that the Gingerbread cookie at Disneyland is a favorite among us at Babes in Disneyland (see here, here, and here). So, I cannot tell you how ridiculously PUMPED I was to find the recipe for it – it may have made my holiday season! The soft, thick, chewiness of this gingerbread is to die for. There’s still plenty of time to whip up a batch of these by Christmas Eve – give it a go!

This is the gingerbread man you can find atthe Disneyland Resort during the holidays – and he’s enormous!

This one is the Gingerbread man you can find in the bakeries around DLR almost any old time. He’s more of a regular size.

Disneyland’s Gingerbread Recipe

Gingerbread Ingredients:

1/4 cup unsalted butter

1/2 cup brown sugar

1/2 cup dark molasses

3 1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. ground cloves

1 tsp. ground cinnamon

3 tsp. ground ginger

1/2 tsp. salt

1/4 tsp. ground cardamom

1/2 cup water

wrap up your dough tight

Gingerbread Instructions:

In a large mixing bowl, cream butter and brown sugar.

Add dark molasses and mix until completely blended.

Sift the dry ingredients together and add to butter mixture, 1/3 at a time, alternating with the water. Blend well.

Wrap dough in plastic wrap and chill in refrigerator at least 1 hour, or up to a few days.

Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.

Use a floured rolling pin to roll out dough on a lightly floured surface, about 1/8-1/4th inch thick. Cut into desired shapes.

Bake at 350 degrees for 8-10 minutes. Cool on wire racks.

don’t be afraid to use plenty of flour

Optional: Decorate with Royal Icing when completely cooled.

Royal Icing Ingredients:

1/8 tsp. cream of tartar

2 egg whites

3 1/2 cups powdered sugar

Royal Icing Directions: (I did not test this.)

Add cream of tartar to egg whites in a chilled mixing bowl.

Beat with an electric mixer at high speed until white peaks form. Reduce speed and gradually add sifted powdered sugar. Continue to whip the frosting until a smooth spreadable consistency is reached.

Optional: Separate frosting into small bowls and add food coloring.

Spoon frosting into cake decorating bags or plastic baggies with a corner cut off, and decorate cookies. The frosting will harden when dry.

Baking Notes

This dough works great for all shapes and sizes you may want to cut it into. I made trees, candy canes, men, and Mickeys. They all held their shape well – I think it would be a great recipe for making a gingerbread house!

adding ears

To make the Mickeys (or men-with-Mickey-ears), I lightly pressed with my “man” cookie cutter, and used a small knife to “draw” the ears on and then used it to cut the whole thing out. It was time consuming, I only made three. 😉

Instead of doing frosting (to save time, and because I’m not a very good artist), I put m&m’s on the men about halfway through baking. On the Mickey’s, I melted a few chocolate chips and spread the chocolate on their Mickey ears to mimic the gingerbread you can find in the Parks during the regular season.

This was a great activity to do with my 4 year old, I gave him a hunk of dough and let him go to town rolling and cutting out shapes – he loved it!

Outcome & Opinion

Ready for Santa!

You guys, for some reason I’m always surprised when I make these recipes and am finally taste-testing them, at how much they taste like the real deal. They always bring fresh to mind specific memories of being in the Parks! I don’t know why I’m so stunned, they are Disney’s recipes after – but still every.time. So if you happen to love the Disneyland (and rest of the Disney Resort area) Gingerbread, or if you just love gingerbread, OR if you just love Christmas/baking/cookies – then I highly recommend this recipe. Is that enough italics for you? Go out and make it, you will melt into a puddle of happiness when you take a bite. Seriously!

I hope you have a chance to try out this simple and oh-so-gingerbread recipe! If you do, share with us on Facebook, Twitter, or tag us on Instagram, with #BabesInDisneyland! To see some of the other Disneyland recipes we’ve tried, or “Disney at Home” ideas – click here!

Ok, you asked for it – and you’re gettin’ it! As promised – the Banyan Beef Skewer recipe from Disneyland’s Bengal BBQ in Adventureland! It’s one of my favorite stops for a filling snack or a light lunch (however you like to look at it). The great thing about this recipe is it is super, I mean super simple to make. The recipe is easy enough that you can incorporate it into your regular meal planning and yet spicy and unique enough to jazz up an otherwise commonplace dinner. Plus, I thought this meal would be a nice change from all the turkey we’ve been eating!

Disneyland’s Banyan Beef Skewer (from Bengal BBQ)

This is all you need for the sauce!

Ingredients:

Soy Sauce: 1 cup

Ground Black Pepper: 1 Tbsp.

Cayenne (Red) Pepper: 1 1/2 tsp.

Garlic Powder: 1 Tbsp.

Sesame Seed Oil: 3 Tbsp.

Water: 1 1/2 cups

Cornstarch: 3 tablespoons

Wooden Skewers

Beef Sirloin, cubed

Instructions:

Soak skewers in water for about 20 minutes. Pat dry and set aside.

Slide 4-5 cubes of beef on each skewer. Place under your oven’s broiler for about 15-20 minutes until browned and completely cooked through.

While beef is broiling make the sauce. Pour soy sauce into a medium sized saucepan. Add in seasoning and sesame oil. Stir well. Bring to a boil.

While waiting for sauce to boil, mix water and cornstarch in a small bowl with a fork.

Once sauce has come to a boil add in cornstarch mixture. Stir continuously over medium-high heat until thickened. Remove from heat.

Place skewers on serving plate. Brush with thickened sauce. Serve any extra sauce in a dish for extra dipping.

And I am not left handed.

Full disclosure, this is not a recipe I found at City Hall, but it’s one I found years ago on the internet. I’m pretty certain it’s the real deal because no matter what website you find this recipe on, it’s always the same – oh, and it tastes just like the real thing!

Cooking Notes

How do you take pretty pictures of beef skewers? I still haven’t figured it out.

Cooking just for my husband and I, we cut up two large steaks and made a half recipe of the sauce, and there was still a lot of sauce left – I would estimate a half recipe would cover at least 6 steaks worth of beef.

If you prefer, you can cook your beef on the grill (I would’ve except it’s literally freezing outside, and I’m a wuss!).

Serve with rice, baked potatoes, grilled veggies, or corn on the cob (if I’d thought of it, I would tried to make Tiger Tails Breadsticks – shoot!)

I wonder what this would be like on chicken…

And that’s it – shortest notes section ever!

Outcome & Opinion

I will warn you, this stuff is spicy stuff, but our family likes spice and handles it well. If you don’t handle spice well you can always cut way down on the cayenne and that should help. I’ve made this recipe so many times already knew the outcome would be great, that I had a high opinion of it – I hope you agree!

So, what do you think, will you be trying some Banyan Beef? Do you have any Disneyland recipes that are a longtime favorite of yours? Share them so we can try! To see some of the other Disneyland recipes we’ve tried, or “Disney at Home” ideas – click here!

Hooray for pumpkin season! It’s my favorite time of the year! I’ve been hanging onto this recipe for a long time now, saving it for just such an occasion. The cream-filled pumpkin muffin is one of my favorite treats to get when I’m visiting the resort (along with a pumpkin spice latte of course). It really needs no introduction, so without further ado…

Disneyland Resort Cream Filled Pumpkin Muffin (Original Recipe)

Yield: 32 muffins

Ingredients:

Pumpkin puree: 4 lbs.

Granulated sugar: 3 lbs.

Egg liquid: 24 fl oz

Canola oil: 24 fl oz

Vanilla extract: 2 Tbsp.

All-Purpose flour: 2 lbs.

Salt: 1 Tbsp.

Baking powder: 2 Tbsp.

Baking soda: 1 tsp.

Cinnamon: 1 Tbsp.

Cloves: 1 Tbsp.

Nutmeg 1 tsp.

Raisins: 1 (15 oz) box

Cream cheese filling: 3 lbs.

Instructions:

Preheat oven to 325 degrees.

In a large mixing bowl, whisk together pumpkin puree, sugar, eggs, oil, and vanilla.

Pipe 1.5 oz of cream cheese frosting into the center of the muffin. Finish with a small rosette.

Ok folks, I have a confession, for the first time ever for Disney at Home, I totally messed up a recipe. The problem was two part, 1) I got a scale and used it instead of doing conversions, 2) I tried to cut the recipe into thirds instead of half. This is the largest quantity of ingredients I believe I’ve ever worked with and it seemed like so much I’d thought I’d save a few ingredients, but it totally messed with my brain to try to work in thirds, ohhh man. In fact not only did I mess up once, but twice. Seriously, it wasn’t pretty – I went through 75 cupcake wrappers. So long-story-sort-of-short, here is the final version of my adapted recipe, which does in fact work!

Disneyland Resort Cream Filled Pumpkin Muffin (Adapted Recipe)

Yield: 28 (regular sized) muffins + 1 9×5 loaf

Ingredients:

Pumpkin puree: 2 lbs.

Granulated sugar: 1.5 lbs. (or 3 cups)

Egg liquid: 12 fl oz (about 6 eggs)

Canola oil: 12 fl oz

Vanilla extract: 1 Tbsp.

All-Purpose flour: 1 lb. (or 3 3/5 cups)

Salt: 1/2 Tbsp.

Baking powder: 1 Tbsp.

Baking soda: 1/2 tsp.

Cinnamon: 1/2 Tbsp.

Cloves: 1/2 Tbsp.

Nutmeg 1/2 tsp.

Raisins: 7.5 oz

Cream cheese filling: 8 oz. (see baking notes)

Baking Notes

– For measuring out the pumpkin puree, I used two 15 oz cans and added a little extra on top for the difference (then I did use my scale to double check).

My kitchen company

– I omitted the raisins.

– Scrape the bowl down with a spatula before mixing for one last time.

– When baking, you could probably fill up a third muffin tin instead of pouring the rest of the batter into a loaf pan like I did – but if you like pumpkin bread loaves like me – then give it about an hour to cook, on the lower third shelf setting, and turn it up to 350 degrees (I didn’t time this, so if you do it, check on it regularly). You want a toothpick to come out clean.

– For the cream cheese filling, I softened a bar of low fat cream cheese and mixed it with a capful of vanilla, about 1/3 cup of powdered sugar, and a few dashes of cinnamon. Taste test it as you go, you can always add more of anything!

– Once the muffins were cool, I transferred my cream cheese filling to a piping bag (well, actually a zip-lock which is a perfect dupe) fitted with a decorating tip. I pushed it down into the muffin and squeezed while I slowly pulled up. You can either swirl the tip to make a rosette, or just leave it in place and the frosting sort of bubbles out around the tip. Both are cute.

– If you don’t want to get too fancy with the decorating tips – here’s what I have done in the past that works great and is very easy: Make the cream cheese frosting, wrap it in some Glad Wrap or plastic wrap and shape it into a rectangle, then freeze it. When the muffins are ready to go in the oven, slice off a piece of frozen cream cheese, stick it down in the muffin and bake (I actually prefer the cream cheese baked with the muffin).

– Oh, and save the extra filling (if you have any) to spread on your pumpkin bread loaf after you slice it up.

Outcome & Opinion

The pumpkin makes these muffins very moist, and not as dense as a regular muffin – and that plus the cream cheese frosting/filling almost makes them taste and seem like a cupcake! If you love pumpkin muffins or breads, there is no doubt you will adore these muffins. And if you love the Disneyland version in the park, I’d say you’ll be a pretty happy camper at home with one of these and a Disneyland mug full of Chai tea – it made my Sunday!

Do you have any Disneyland recipes that have become a favorite of yours? Share them! I’d love to give them a try! To see some of the other Disneyland recipes we’ve tried, or “Disney at Home” ideas – click here!

It’s that time again – time to bake something fallish… and Disneylandish! Another recipe I picked up on my last visit to Disneyland was this one for Apple Cinnamon Muffins, formerly of the Blue Ribbon Bakery (I can’t speak for the Jolly Holiday Bakery). I thought this would be perfect for September!

Portion with a white scoop and top each portion with 2 oz. of streusel.

Bake for 350 degrees for 25 minutes, or until a toothpick check comes out clean.

Remove from oven and let cool.

When cool make a small hole in top center of muffin and fill with teaspoonful of apple filling.

mmm, warm and filling

So since I still as yet, do not own a food scale I had to do a little Googling to figure out pounds to cups conversions, and then halve the recipe so I would have a manageable amount to work with, because almost 2 lbs. of flour is going to make a lot more than the 14 muffins it suggests… ah, theme park portions! So here is the recipe I used…

Disneyland Resort Apple Cinnamon Muffin (Adapted Recipe)

Yield: 26 (regular sized) muffins

Ingredients:

All-Purpose Flour: 3 1/3 cups

Salt: 1 tsp.

Cinnamon: 1 tsp.

Nutmeg: 1/2 tsp.

Baking powder: 1 1/2 Tbsp.

Baking Soda: 1 tsp.

Granulated sugar: 1 1/2 cups

Egg: 3 fl. oz.

Vanilla Extract: 1 tsp.

Half & Half: 3 oz.

Apple juice: 2 fl. oz.

Canola oil: 5/8 cup

Cubed Apple Filling: 1 lb. (about 1 1/2 cups)

Streusel: ? (see baking notes)

Baking Notes

– Since the recipe does not specify the apple filling, I used a canned apple filling I found in the baking section of my grocery store, and “cubed” it by using a pastry cutter to chop it up in finer pieces.

– I used a 1 1/2 inch cookie scoop for the batter, and put two full scoops into each muffin cup.

– I forgot to add the streusel to the muffins until the last few minutes – woops – they still came out tasty, but the two that I did remember to add it too came out prettier.

– Don’t overbake! (I totally hate it when recipes say this, as if anyone would want to overbake something, but here I am…) I didn’t think about the fact that these Disneyland muffins are probably enormous compared to the regular sized muffins I was making, which would/should affect the baking time. Mine were maybe a touch overdone, the tops were a little crunchier than I like in a muffin. I’d say set your timer to 20 minutes and check on them. (For my last two muffins, I baked them about 22 minutes and that seemed good.)

– To add the apple filling at the end, I used the handle end of a butter knife to poke a hole down and used a slim teaspoon to pour the filling in, and then topped with a little more streusel to make them prettier.

Outcome & Opinion

For a person who does not like baked apple desserts (yes me, but they are my husband’s favorite), I shocked myself when I wolfed down two muffins right out of the oven – pretty dang tasty (although personally I’d probably prefer them without the extra apple filling on top). While this recipe was not as simple as some of the other Disneyland recipes I’ve tried, do not let the longish list of ingredients and instructions intimidate you, it truly was not as difficult as it may appear, I’d say it took 45 minutes from start to getting them in the oven (that includes making the extra streusel).

While I’m already planning to share the Cream Filled Pumpkin Muffin Recipe next month (let the pumpkin treats begin!), I heard ya – and I’ll be sharing the Banyan Beef Recipe from Bengal BBQ in the near future, so stay tuned!

Do you have any Disneyland recipes that have become a favorite of yours? Share them! I’d love to give them a try! To see some of the other Disneyland recipes we’ve tried, or “Disney at Home” ideas – click here!

Well this is a first – I’m making a Disneyland recipe that isn’t a dessert! (Actually I’ve probably made the Banyan Beef from Bengal BBQ enough times that we sort of burnt out on it.) But today I’m sharing with you the Countdown Chicken Fusilli pasta recipe from Redd Rocket’s Pizza Port in Tomorrowland. When my husband and I were at Disneyland a few weeks ago for our anniversary, we had planned to eat here for dinner – I’ve mentioned before that it’s one of our favorite meals to eat at Disneyland – but alas, there were too many yummy things to eat, and not enough time for our stomachs to digest them all, and it just didn’t happen. However we weren’t feeling too sorry about it because after our stop at City Hall, we had the recipe in our pocket!

BAKING NOTES:– I couldn’t find Fusilli pasta anywhere, so I substituted it with the closest shape I could find – Rotini (and I used whole-wheat). Two boxes (even though it isn’t quite 2 lbs. it was enough).– For the chicken, I purchased a bag of pre-cooked, pre-sliced chicken breast, all I had to do was thaw and nuke for dinner. It made things super fast and easy.– I used 3 packages of alfredo sauce mix (I don’t think it worked out to 5 oz, but the recipe on the back was 1 package per 1 cup of liquid… so I figured 3 cups of liquid, 3 packages would work).– I used homemade pesto sauce (in case you were looking for a brand in the picture).– I grated extra Parmesan to sprinkle on top.– You probably noticed that the instructions are a little lacking, so here’s a bit more info about what I did to achieve the final product. In a medium saucepan I mixed all of the sauce ingredients (cream, milk, water, Parmesan tomato, and pesto sauce) and brought it to a low boil on medium-high heat until sauce thickened, about 10 minutes. If you want to avoid the sauce burning to the bottom of the pan, stir continuously – if you can’t stir it the whole time, then when you do stir don’t scrape the bottom of the pan, or you’ll get the burnt layer mixed up in your sauce. Once all the components were ready – I put the pasta in a large bowl, poured the sauce on top, threw the chicken on as well and stirred the whole thing until it was well mixed and the pasta was coated with the sauce.– If you want it to be more “saucey” – leave out about 1/4 of the cooked noodles (I save the plain noodles for my picky child anyway).

OUTCOME & OPINION: My family was very pleased with how much the recipe tasted just like the real deal; if I closed my eyes I could imagine we were eating at the park. The second I took a bite, a smile broke out on my face – it was the exact thing I’d been craving ever since I didn’t get any at Disneyland – creamy with just enough garlic. I was also quite pleased with how easy and fast this was to make – you can boil the pasta, cook the sauce, and nuke the chicken all at the same time – so it was easily ready in about 20 minutes! As usual for Disneyland recipes – it makes a TON (the recipe says 4-6 servings… I imagine those are the park serving sizes, because my goodness those would be enormous portions). If I had been paying more attention, I would’ve halved the recipe – oh well, we’ve got plenty of leftovers for lunches now! This is a recipe I’ll be adding to my personal cookbook for sure!

If you are interested in checking out the other Disneyland recipes we’ve tried, or “Disney at Home” ideas – click here!

Ok, now it’s your turn to share – do you have any Disneyland recipes that you just love? Let us know so we can try them too and enjoy another taste of Disneyland at home!

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Babes In Disneyland combines the best of everything the Disneyland Resort and Walt Disney Company has to offer families with young children and Disney fans alike, in addition to providing reviews and information on the latest travel products, Southern California destinations and lodging options and much more for families.